Recipe: Warming massaman beef curry
Add some spice to your New Year with these delicious and easy-to-make Oriental dishes
This delicious curry is the perfect warmer — the potatoes within the curry make it a meal in itself. Add cubed butternut squash and green beans to make it go a little further
What you'll need
2 tbsp rice bran oil
4 shallots, sliced
600g stewing steak, cubed
400ml coconut milk
4 tbsp Thai Taste Red Curry Paste
6 cardamom pods, lightly crushed
2 cinnamon sticks
2 tbsp Thai Taste Fish Sauce
2 tsp tamarind paste
1 tbsp palm sugar
75g natural peanuts, toasted and roughly chopped
300g baby new Charlotte potatoes, halved
Wedge of lime, to serve
Baby herbs to garnish
Heat the oil in a large pan and add the shallots, cook until soft but not coloured.
Remove from the pan, add a little more oil and cook the beef until lightly coloured (you may need to cook the beef in a few batches). Remove the cooked beef from the pan.
Add 1 tbsp of the coconut milk to the pan and add the curry paste. Stir and cook for three minutes until all the aromas are released.
Return the beef and shallots, stirring to coat the meat with the paste.
Add the remaining coconut milk, cardamom, cinnamon, tamarind paste, water and palm sugar to the pan. Bring to a gentle simmer then cover and cook for 1½ hours.
Add the potatoes and peanuts and cook for a further 30 minutes or until the meat and potatoes are tender.
Serve sprinkled with the remaining peanuts, a wedge of lime and a generous sprinkling of baby herbs.